2. Add in vanilla essence and egg yolks and cream for a minutes.加入香精和蛋黄打1-2分钟。

3. Add in flour and mix well.加入面粉拌均。

4. Take a piece of the toasted whole shelled almonds and cover it with some dough and shaped into an oval shaped.用少许面团包着一粒杏仁饼把它包成圆形。

5. Bake at 180 degrees until light brown and then coat the cookies with melted chocolate. Place the chocolate coated cookies into a brown paper cup and topped with toasted nibbled almonds.以180度烘至金黄色。然后可淋上巧克力，并加上撒上杏仁粹。

4. Quickly pour the mixture into the mould which is greased with butter and flour. Put inside the oven which is pre=heated at 180 degrees and bake for 30 minutes.快手把(3)倒入已抹上牛油与少许模型内，放入已预先烘热的烘炉，烘30分钟即可。

Cook the above ingredients till boiling. Cover the pot for 15 minutes. Then pour on to a 7 inches tray and press the mixture until it is firm. Steam for 20 minutes for use later.将上述材料煮滚加盖15分钟，取出倒入已经涂油的7寸盆内。压紧后蒸20分钟即可。

Coconut Layer椰浆层

Ingredient材料

Fine sugar 200g幼糖

Corn flour 35g玉米粉

Tapioca flour 35g木薯粉

Thick santan 250ml浓椰浆

Pandan leaves juice 100ml班兰叶水

Method做法

Mix and blend the above ingredients evenly. Sieve them and pour into a pot. Cook and stir continuously until the liquid turns coagulated. Pour in glutinous rice on top. Steam it for 35 minutes and ready for serving.将上述材料混合均匀过滤放入锅内蒸煮须不停慢慢搅动至液体呈即将状即倒入糯米层上。以温火蒸35分钟即可。